Birthday Eggin'

Took the day off and doing a couple of my favorites. I found a place somewhat local that had 28 day dry aged steaks on sale so I grabbed a 1.25lb. New York strip and a couple super meaty racks of baby back pork ribs on the way home.

Got the large egg going around 1:00 for the ribs with a liberal amount of cherry, pecan, and peach chips for smoke. Removed the membranes and coated one rack in a mixture of brown sugar and Rub Some Butt, a mustard and vinegar Carolina style rub, and the other rack with Bone Suckin' Sauce rub and a few other spices. Got the ribs on around 1:45 at 250* so they've been on a few hours now, gonna foil 'em with some apple juice and Jack Daniel's soon for about an hour then throw 'em back on unwrapped for an hour or so until done. Will post some more pics when they're done!

For lunch, I got the small egg going with a handful of Jack Daniel's chips and stabilized it around 275* for a reverse sear for the steak. Seasoned with coarse pink Himalayan salt, coarsely ground peppercorns and a little garlic powder. Cooked indirect with the platesetter until internal temperature was 109* then pulled and got the egg set up for 550*-600* direct. Seared each side for two minutes then pulled and let rest 10 minutes with a pad of steakhouse butter on top. Came out perfect for my taste.

Also tapped the keg of a vanilla bean oatmeal cream stout I brewed about three and a half weeks back today, came out delicious! Gonna kick back with a pint and watch these ribs for a couple more hours then chow down on a tasty birthday dinner.

Happy grilling!